Chef John’s Buttermilk Biscuits

Recipes, Uncategorized | October 27, 2016 | By

Recipe from

Makes 10 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted, butter (chilled in freezer and cut into thin slices)
3/4 cup cold buttermilk * (see note below for my modification)
2 tablespoons buttermilk for brushing ** (see note below for my modification)

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined. Turn dough onto a floured work surface, pat together into a rectangle. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
Roll dough on a floured surface to about 1/2 inch thick. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush the tops of biscuits with 2 tablespoons buttermilk.*
Bake in the preheated oven until browned, about 15 minutes.

*My modification: If you don’t have buttermilk, just add 2 tablespoons distilled white vinegar to sour the milk and let sit 5-10 minutes.
**My modification: lightly brush 1 tablespoon melted butter on tops of biscuits.


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